Chopped Liver Eggs And Onions Food

SIMPLE CHOPPED LIVER

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
• Meanwhile, heat the canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 5 to 10 minutes more. Place onion on a plate and set aside. Stir chicken livers into the same skillet. Cook until no longer pink in the center and the juices run clear. Place chicken livers on the same plate as the onions and allow to cool completely.
• Place chicken livers and onion in a food processor. Process until desired texture is achieved. Place liver mixture into a bowl and season with salt and sugar. Stir in the chopped eggs. Chill before serving.

CHOPPED LIVER

Steps:

• Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan, gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat, add the livers, and stir for a few seconds so that they absorb the flavor of the onion. Either pour the mixture into a food processor and process to a coarse or smooth paste with the gribenes (if using), or pass the mixture through an old-fashioned grinder. Scoop into a bowl. Grate the eggs on the coarse side of a grater and add to the bowl, reserving a little of the grated egg for the garnish. Stir in the parsley and fold in gently. Moisten the mixture with some wine, brandy, or chicken stock, and season to taste with salt and pepper. Cover with plastic wrap and chill until needed. Serve in scoops on individual plates topped with a little grated egg and paprika for color, and generous pieces of fresh Friday-night challah.
• To make gribenes and schmaltz
• Remove the spare fat from a raw chicken and place in a pan. (There is usually a lump of fat around the neck, in an older bird at least.) Add 1 cup (8 oz) dairy-free margarine, 1 teaspoon salt, and 1 large onion (with the skin left on to enhance the golden color). Remove the skin from the chicken, cut into smallish pieces, and add to the pan. Set over very low heat and cook for 1 1/2-2 hours until all of the fat has been rendered gently out of the chicken skin. Remove the skin from the pan and drain on paper towels to form gribenes or crackling. Pour the fat (schmaltz) into a heavy-duty glass dish and store in the fridge until needed*. As the fat cools, a rich jelly will collect at the bottom of the dish. This jelly forms a delicious base for soup or sauces.
• The fat (schmaltz) will keep for up to 6 weeks in the fridge. Store the gribenes in the fridge.

CHOPPED LIVER, EGGS AND ONIONS

Steps:

• 1. Cut chicken livers in half. Set on a pan and sprinkle with a tablespoon of oil. Broil, 6 to 7 inches from flame for 4 minutes, turn liver over and then broil for another 3 to 5 minutes. Let cool to room temperature.
• 2. Place livers on a chopping board and chopped till they are fine, place in a bowl. Chop your eggs and add the onion till they are a desired consistency. Add to chopped livers and add the schmaltz, salt and pepper. Taste and if you prefer more schmaltz or salt pepper add.

CHOPPED LIVER

Steps:

• Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
• In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
• Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

CHOPPED CHICKEN LIVERS

Steps:

• Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
• In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
• Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
• Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
• Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
• In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
• Yields: about 1/2 cup

MILE END CHOPPED LIVER

Steps:

• Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then let the mixture cool. Add the quatre-epices and eggs to the livers. Place the mixture in a food processor and process to a coarse consistency. Stir in the scallions and season with the salt and pepper.
• Decant the chopped liver into a serving bowl and garnish with shallots, minced chives, rendered chicken skin pieces and grated hard-boiled egg.

"WHAT AM I...?" CHOPPED LIVER WITH SCHMALTZ FRIED ONIONS

Steps:

• In a skillet over medium heat, saute the chicken skin until it releases its fat and the fat begins to turn golden brown, about 20 minutes. Remove the chicken skin and pour off half of the rendered fat, or schmaltz.
• Add the onions to the pan with the remaining chicken fat and cook until the onions are translucent, tender, and caramelized, about 10 minutes. Season with salt, to taste. Remove half of the onions from the pan and set aside. Raise the heat to medium-high and add the reserved chicken fat and chicken livers to the remaining onions. Saute the livers, turning once, until cooked on the outside but still lightly pink inside, about 5 minutes. Roughly chop the chicken livers by hand and season with salt and cracked black pepper. Spoon the chopped liver onto matzo and top with minced egg and the reserved schmaltz fried onions.

CHOPPED EGGS AND ONIONS

Steps:

• Chop the onions and eggs together until almost able to spread, but leave some texture.
• Add salt, pepper, mayo, and lemon. Blend.
• Cover and chill.
• Toast bread, slice tomato and assemble sandwiches.

MOCK CHOPPED " LIVER " ( LENTILS )

Steps:

• Bring chicken broth and lentils to a boil in large pan.
• Cover and reduce heat to simmer.
• Stir occasionally for 30 minutes or until tender.
• Drain if necessary.
• Saute chopped onions in hot vegetable oil over heat for 5 minutes or until tender.
• Process 1/3 of lentils, 1/3 of onions and 1/3 of walnuts in food processor in 3 batches until mixed smooth.
• Stir mix with salt and pepper.
• Line a 3 cup mold with plastic wrap.
• Put mixture in mold.
• Chill for 8 hours, unmold onto baby leaf lettuce.
• Garnish with green onions and serve on crackers and celery sticks.

GRANDMA'S CHOPPED LIVER

Steps:

• Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
• Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
• While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
• Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.

MOCK CHOPPED LIVER- WALNUTS AND PAREVE

Steps:

• Sautee chopped onion in olive oil on low heat until onion is clear in color. Let cool.
• Add eggs, nuts, and onion to cuisine art and puree.
• Sprinkle paprika over top.
• Serve with crackers, carrots, celery, or chips.
• Enjoy!